Salted Maple Roasted Almond Butter

Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn’t get any better than this salted maple roasted almond butter.

Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn't get any better than this salted maple roasted almond butter! Recipe found on sallysbakingaddiction.com

Up close and personal today. ↑ Literally! I posted a bunch of photos from our ski weekend in Vermont on my photography blog last night. Part 1 of 2… since I was click happy all weekend. So much to capture! Back here in Philly, we also have snow around the corner. And all I can think about is (1) stocking up on cookie baking supplies and (2) can I get away wearing my pajamas and a top messy bun I call a “hairstyle” for three days straight?

Ha! AS IF there’s any restraint when it comes to living in pajamas during a snowstorm. And more importantly– as I bake cookies during a snowstorm. 

Even if it doesn’t snow in your part of the world over the next few days, can we all be on team cookie baking together?

Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn't get any better than this salted maple roasted almond butter! Recipe found on sallysbakingaddiction.com

I swear I’m not totally off topic because I DID use today’s almond butter in a new cookie recipe that I’ll share later this week. But, in the meantime, let’s focus on the simplicity of what it is: damn good almond butter.

The flavor is fancy, the preparation is not. I’d love to say that the pools of Vermont maple syrup on my morning waffles over the weekend helped to inspire today’s almond butter but alas, it did not. I made and photographed this 2 weeks ago.

Though the pools were quite tasty.

Have you ever made almond butter before? Or, actually, any homemade nut butter? I’ve taught you about the wonder that is honey roasted peanut butter and also homemade almond butter. Not long after, cinnamon raisin swirl peanut butter because… well, you know me and raisins by now. Making nut butter at home is incredibly simple. You just need to have a super dependable food processor that will really grind up those nuts, especially almonds. But before we get to that, let me tell you what we do with the almonds first.

Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn't get any better than this salted maple roasted almond butter! Recipe found on sallysbakingaddiction.com

A drizzle of pure maple syrup here, a splash of coconut oil there. You can use any oil that works best for you, but coconut is my favorite for making today’s almond butter. Roast the almonds in the oven until they’re toasty and fragrant. Roasting the almonds helps infuse them with that glorious maple flavor. And we all know just how incredible toasted almonds are.

Then something freaking FANTASTIC is about to go down…

Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn't get any better than this salted maple roasted almond butter! Recipe found on sallysbakingaddiction.com

Grab your food processor. I use either my Ninja (also perfect for thick, creamy smoothies!) or my fancier food processor. Worth the extra cost if you ask me. Today I used my Ninja because I was multitasking and making what I thought would be a super yummy new pesto recipe in my processor but it turned out to be nothing more than green gunk. Sticking to almond butter.

So either of those food processors are my recommendations.

Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn't get any better than this salted maple roasted almond butter! Recipe found on sallysbakingaddiction.com

When the almonds are processing, you might need to add a little more oil to help get things moving. It will take a bit of stopping and starting, stopping and starting– but eventually it will all come together in smooth, buttery unison.

Once it’s finished, we’ll stir in some vanilla extract for an extra flavor punch. Then, add a sprinkle or two of sea salt. The sweet! The salty! The vanilla! And alllll that maple. The salted maple roasted almond butter is creamy, rich, and totally spoonable straight from the processor/bowl/jar to your mouth. Homemade almond butter will always be a little more grainy than commercially processed, but I think you’ll love its texture.

It’s been awhile since I’ve been super excited about breakfast, but with a jar of this in the fridge– it’s a whole other world. Maple almond butter toast!

Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn't get any better than this salted maple roasted almond butter! Recipe found on sallysbakingaddiction.com

One more thing: cookies! If you’re looking for cookie recipes to use this salted maple roasted almond butter, try my almond butter chocolate chip cookies, dark chocolate almond butter cookies, or these banana chocolate chip breakfast cookies. Or wait until Friday when I post my current favorite almond butter cookie.

Or just grab a spoon.

Salted Maple Roasted Almond Butter

Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn't get any better than this salted maple roasted almond butter.

Ingredients:

  • 3 cups Diamond of California whole almonds (raw and unsalted)
  • 1/3 cup pure maple syrup (not breakfast syrup, the real deal!)
  • 1 Tablespoon + 2 teaspoons melted coconut oil1
  • 1 teaspoon pure vanilla extract
  • sea salt, to taste

Special Equipment

Directions:

  1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, stir the almonds, maple syrup, and 1 Tablespoon of oil together until every almond is coated well. Spread on top of prepared baking sheet and bake for 15 minutes, tossing once at the 8 minute mark.
  3. Allow the almonds to cool for about 20 minutes.
  4. Pour almonds into your food processor and pulse/process until the nuts go from whole to coarsely chopped to crumbly to finely ground. If they aren't coming together easily, add 2 teaspoons of oil. (I usually do.) Process again until the almonds resemble a thick and relatively smooth almond butter.
  5. Pour/scoop into a bowl and stir in the vanilla extract, then sprinkle with sea salt. Add more sea salt to taste. Store in the refrigerator for up to 3 weeks. But it won't last that long!

Recipe Notes:

  1. I recommend melted coconut oil, but you can use canola or vegetable oil instead.

Did you make a recipe?

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Use this almond butter in my favorite breakfast cookies. You won’t be sorry!

Healthy Breakfast Cookies! Get the simple recipe at sallysbakingaddiction.com

I’m working with Diamond of California to bring you today’s recipe. Thank you for helping me work with brands I love! This post contains affiliate links.

Homemade almond butter infused with roasted maple flavor! It's so easy to make at home and tastes so much better than store-bought! Recipe found on sallysbakingaddiction.com

Homemade almond butter infused with roasted maple flavor! It's so easy to make at home and tastes so much better than store-bought! Recipe found on sallysbakingaddiction.com

75 comments

  1. Does it have to be refridgerated? Afraid it’ll turn rock hard if so…

  2. Sally…Just survived the big snow, fortified by your almond butter and breakfast cookies. Oh, so good!!! I had to add a lot more oil than 2 tsp, but i am not complaining.

  3. Hi Sally! I haven’t tried almond butter before, but if it’s anything like peanut butter, I’m ready to try it! 😛 Quick question though, is there any substitute to the maple syrup, besides honey (as I really don’t like the taste of honey). I really want to try this, but don’t have maple syrup available :/

    • You’ll lose all the maple flavor! What about maple extract. Can you get your hands on that? Or you can just make plain almond butter and stir in the vanilla when it’s done.

      • Thanks so much for replying! I ended up making my own variation of it with caramel sauce, and it was delicious! I’m definitely going to try the maple syrup version as soon as I get a chance 🙂 once again thanks for the advice!

  4. I usually jump right to making your new recipes that you post here – I’ve loved all of them! It just so happens that I’m a huge nut butter fan (even sent my family homemade cashew birthday cake butter for Xmas!). This recipe is perfect – not too sweet, perfect amount of creaminess…..I made a half batch Saturday and ate every spoonful

  5. Just finished making a batch of this and I don’t think I will ever eat another nut butter ever again…or any other food for that matter…… amazing 

  6. Hi, I want to try this recipe, but I don’t have any almonds 🙁 Can I use peanuts instead? 

  7. Holy Lord this came out amazing!!!! I also like the roasted maple almonds straight from the oven…annnd while they were still hot and a lil’ sticky on the pan I may have sprinkled dried (slightly crunchy)siracha seasoning on them and it was magical. Pan of Siracha maple almonds comin up next! 8) Thanks for this recipe! 

  8. @Sally 

    Simply wrapped up a cluster of this and I don’t think I will ever eat another nut spread until kingdom come… or some other sustenance so far as that is concerned… … aston

    regards
    pooja

  9. You said fancy food processor so I clicked on it, I was expect 400 dollars and it was 100.  Ha ha sometimes home cooks can afford the fancy stuff!

  10. Hi Sally! I just made this but I used almost 1/4C of raw melted coconut oil to get it creamy. I have a really good food processor. Did I do something Wrong? Just wondering how long you processed yours for? Maybe I didn’t give it long enough.  Thanks!  Btw gosh this is so, so yummy!!! 

    • I’m glad you like how it tastes, Julie! I usually have mine going for several minutes. Depending on the day (seriously always changes!) I’ve added 3 Tbsp of oil, so your 4 Tbsp isn’t that bad at all. You didn’t do anything wrong!

  11. You posted this recipe right after I started Whole30 and I told myself this would be the first thing i had on day 31! So I made it yesterday in preparation for today and it was a complete disaster! Not only did it not turn out creamy, it was more like the fresh ground stuff at Whole Foods, but it killed my food processor 🙁 I tried using my Vitamix and it was just not having it. I’m an avid baker but clearly almond butter is not my thing. I really wanted to love this but in the end I was left with a dead food processor and alright almond butter 🙁 

    • How about oil? Did you add enough? Congrats on finishing Whole30!

      • Thanks!!! I actually thought i was adding too much oil but it just didn’t seem to be thinning out and getting creamy and that’s when my processor died. This morning I added some more salt, vanilla, and maple syrup and put it on a banana and it was definitely better. Still thick but better 🙂

  12. I’ve never tried almond butter before, but I figured this would be a great way to start! Made it and had it on some toast with bananas…I’m SOLD. This is too delicious and I totally didn’t eat it with spoon 😉
    I like the fact that you can make homemade delicious nut butters without all those weird ingredients that no ones ever head before, so next up I’m going to try your cinnamon raisin peanut butter.
    Love this recipe!

  13. Hi Sally
    I have just made my first ever batch of Maple Almond Butter which nearly didn’t happen…..because I wanted to eat the whole maple almonds off the baking tray! I don’t have a terribly big or powerful food processor, so I only made about a quarter of the nuts into butter. I’ll borrow a bigger one to finish it off tomorrow. How ‘creamy’ should the result be? Do you have any suggestions as to how to thin the paste out a little more without adding any more oil? Either way, it tastes awesome and a little just might make it onto my toast in the morning! A little more will be for your maple almond butter chocolate chunk cookies (I’ve been dying to make these but didn’t want to use store bought almond butter). Thank you Sally. 🙂

  14. Hi Sally!
    I tried so hard to turn the mixture in to a paste, but it didn’t. Still a coarse crumbly soft mixture – not creamy. 
    I added quite a few teaspoons of oil and maple syrup.

    • Hi Sibyl! if you keep processing for several more minutes– stopping and manually mixing, stopping and manually mixing– then processing some more, it should come together eventually.

      • Thank u for the reply sally, that’s so sweet of u!!! 
        Ok – i did it several times. I even went n got myself a food processor today. 
        🙁

  15. Sadly, these were a flop for me :(. It was a clunky blob after adding tons of maple syrup and oil. I gave up once it stopped being a “good fat” and my ninja began making sad noises, lol

  16. Have you tried this out with any other nuts? Just wondering how the recipe might differ for walnuts or cashews since their fat content is different. Maybe less coconut oil for walnuts and more for cashews?

  17. I didn’t realize that the processing time would be almost 20 minutes! I had given up, but then I looked up another almond butter recipe that mentioned the really long processing time. I went back to the food processor (Cuisinart 14 cup) and it finally came together. It is delicious and worth it!

  18. Hi Sally, 

    Just wondering if you can taste the coconut oil in this at all? I do want to use it but my partner hates the taste/smell of coconut and he wants me to make this recipe! xxx

  19. Hi sally 
    Can I use honey instead of maple syrup? 

  20. I don’t have quite enough maple syrup for this recipe. Would it be okay to substitute about half the maple syrup with honey, using a combination of the two?

    Thanks~
    Rella

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